{"title":"Cereal-based proteins: Bridging health, sustainability, and future innovations for food industries","authors":"","doi":"10.1016/j.jfca.2024.106720","DOIUrl":null,"url":null,"abstract":"<div><p>The surge of interest in plant-based proteins and its positive impact on planetary health and environmental sustainability emphasizes the significance of cereal-based proteins for the food industry. Cereals are increasingly recognized not only for their vital role in meeting the growing demand for calories but also for dietary protein for their emerging nutraceutical benefits, offering potential solutions to human health. This work reviews current research and innovations in the landscape of the nutraceutical benefits of cereal proteins and peptides, encompassing antioxidant, anti-aging, anti-inflammatory, and anti-obesity properties, offer promising avenues for enhancing human health and addressing chronic diseases. Advanced techniques such as proteomics, have been widely applied to unravel the nutritional benefits of cereals, assess product quality and safety, and drive innovation in functional foods. The advancements in this field of plant protein research catering to the expanding needs of the food industry while emphasizing sustainability practices. The knowledge presented in this review will advocate for the widespread adoption of plant-based cereal proteins, aligning health, sustainability, and innovation.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524007543","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The surge of interest in plant-based proteins and its positive impact on planetary health and environmental sustainability emphasizes the significance of cereal-based proteins for the food industry. Cereals are increasingly recognized not only for their vital role in meeting the growing demand for calories but also for dietary protein for their emerging nutraceutical benefits, offering potential solutions to human health. This work reviews current research and innovations in the landscape of the nutraceutical benefits of cereal proteins and peptides, encompassing antioxidant, anti-aging, anti-inflammatory, and anti-obesity properties, offer promising avenues for enhancing human health and addressing chronic diseases. Advanced techniques such as proteomics, have been widely applied to unravel the nutritional benefits of cereals, assess product quality and safety, and drive innovation in functional foods. The advancements in this field of plant protein research catering to the expanding needs of the food industry while emphasizing sustainability practices. The knowledge presented in this review will advocate for the widespread adoption of plant-based cereal proteins, aligning health, sustainability, and innovation.
期刊介绍：
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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